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Cheddar And Ham Au Gratin Potatoes

This recipe for cheesy Cheddar and Ham Au Gratin Potatoes makes a mouthwatering one dish meal. It’s filled with cheesy tender potatoes blended with the smoky undertones of cubed ham. Make it in advance, then sprinkle with the crumb topping just before baking  and you’ll have dinner ready and waiting for you when you’re ready to eat.
Cheddar And Ham Au Gratin Potatoes

Easy Cheddar and Ham Au Gratin Potatoes Recipe

We all lead such hectic lives that utilizing time saving techniques like make ahead meals can really lower your stress level.  My life is no different from yours. Dishes that can be assembled in advance not only seem to have a deeper flavor palate, but knowing they’re ready to go will make it less likely you’ll be tempted to hit the drive through for dinner.  Serve this cheesy casserole as a main dish or a side dish, and the classic combination of ham, cheese and cubed potatoes is sure to satisfy.
 Cheddar And Ham Au Gratin Potatoes ingredients

How to Make the Best Cheddar and Ham Au Gratin Potatoes Recipe

While some people may think shredded cheese has no place in au gratin potatoes, it is certainly make an appearance in my recipe. This casserole is a delicious way to use leftover holiday ham and transform it into another meal.

  • Ingredients you’ll need to make cheesy Au Gratin Potatoes: Frozen hash brown potatoes, 1 pound cubed ham, cheese whiz or Velveeta,  packet Knorr garlic herb sauce, milk, cheddar cheese soup, sour cream, Dijon mustard, butter, black pepper and crushed croutons or crackers tossed with melted butter for the topping.
  • The hash brown potatoes should be thawed prior to adding to the remaining ingredients.
  • Au gratin dishes are usually baked in a shallow dish topped with breadcrumbs and Parmesan cheese. You can substitute breadcrumbs either fresh or dried breadcrumbs for the topping.
  • This cheddar ham au gratin potato casserole can be fully assembled in a 13 x 9 inch baking dish up to one day in advance. Cover and chill it in the refrigerator until baking. When making it ahead of time, allow it 15-20 minutes of stand time on the counter to warm to room temperature.
  • You can use an alternate flavor of cheese in these au gratin potatoes. Gruyere, Swiss, Mozzarella, Monterey Jack or even Pepper Jack Cheese for a little kick.
  • Reheat leftover cheddar au gratin potatoes in single portions in the microwave on 50% power. You can also reheat in a 350°F oven for 15 minutes or so just until heated through. Lay a piece of aluminum foil on top to prevent overbrowning.
plated Cheddar And Ham Au Gratin Potatoes

Other Southern Potato Recipes to Add to the Menu

Potatoes are readily available and can be made into a myriad of different side dishes and main dish meals. More easy potato recipes you may like to make:

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Cheddar And Ham Au Gratin Potatoes

Prep Time10 minutes
Cook Time1 hour
Stand time5 minutes
Total Time1 hour 15 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: au-gratin-potatoes, cheddar-ham-au-gratin-potatoes
Servings: 10 servings
Calories: 415kcal
Author: Melissa Sperka


  • 32 oz. frozen cubed hash brown potatoes thawed
  • 1 16 oz fully cooked ham steak cubed
  • 2 cups shredded sharp cheddar cheese
  • Sauce:
  • 1 1/2 cups milk
  • 1 10 3/4 oz can cheddar cheese soup
  • 3/4 cup easy melt cheese (i.e. *Cheez Whiz or Velveeta)
  • 1 1.6 oz packet garlic-herb sauce mix (i.e. Knorr)
  • 1 8 oz container light or full fat sour cream
  • 1/2 cup unsalted butter melted
  • 2 tsp Dijon mustard
  • 1 tsp black pepper
  • Topping:
  • 1 cup cheddar-garlic cracker crumbs or garlic crouton crumbs ( i.e.cheddar-garlic Texas Toast croutons)
  • 2 Tbsp unsalted butter melted


  • Preheat the oven to 350°F. Spray a 13 x9 inch baking dish with cooking spray.
  • In a large bowl, whisk together the sauce ingredients until fully combined. Milk, cheddar cheese soup, easy melting cheese, dry sauce mix, sour cream, melted butter, dijon mustard and black pepper to taste.
  • Add the thawed hashbrowns, cubed ham and half of the shredded cheese. Mix well.
  • Pour into the prepared dish, and top with the remaining cheese. Crush the croutons and toss with two tablespoons of melted butter then sprinkle on top.
  • Bake for 55-60 minutes until bubbly, golden and the potatoes are fork tender.
  • Rest for 10 minutes on the counter to allow the sauce to thicken before serving.


a.) I used a 5 ounce bag of croutons for the topping. Pulse them in a food processor, then tossed with melted butter. You can substitute your favorite cracker if desired.
b) Any brand of easy melting cheese will work in this recipe.


Serving: 1serving | Calories: 415kcal | Carbohydrates: 24g | Protein: 21g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1201mg | Potassium: 126mg | Fiber: 1g | Sugar: 5g | Vitamin A: 756IU | Vitamin C: 1mg | Calcium: 281mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


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